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1 kg Australian Beef
1 cup Mustard/refined oil
3 cups Broth
2 tins Canned Tomatoes
1 Onion
3 tsp Red chili powder
3 tsp Fennel powder
2 tsp Ginger powder
2 tsp Cumin powder
3 tsp Brown cardamom powder
1 tsp Asafoetida
4 pieces of Green cardamom
2 Cinnamon sticks
2 Bay leaves
2 Cloves
4 Cloves garlic
1/3 tsp Saffron - optional
1 cup curd
salt to taste


1 Heat oil in a pressure cooker. Add cinnamon, bay leaves, green cardamom, cloves, 1 tsp salt, asafoetida, and Australian Beef together.
2 Sauté beef till it turns brown. Once browned, add a cup of broth.
3 Add the red chili powder and saffron into the beef. Keep stirring for about a minute. Mix the curd nicely in the mixer and pour it into the pressure cooker.
4 Keep on stirring till you get a reddish tinge. Add 2 cups broth, fennel powder, ginger powder, and pressure cook for 20 minutes.
5 Check if the meat is tender. Peel and grind green and brown cardamom and add to the beef dish.
6 Finally sprinkle cumin powder and simmer for a minute and serve.